Green (young) walnuts are hand harvested in the PNW from our friends at Foraged and Found and delivered to us overnight. We cut each nut in half and macerate with 8 other ingredients including citrus peel, allspice, vanilla, and cocoa nibs for 3 weeks in non-GMO neutral grain spirit. We strain and proof to 40% abv and barrel age for a minimum of 10 months to one year. During this time the flavors mellow and concentrate to reveal a very nuanced and balanced tincture. We strain out of the barrel, filter and sweeten with organic cane sugar. It’s bottled at 22% abv at around 80 cases a year. This rendition of the classic nocino is a less spice-forward, more complex and less cloyingly sweet tipple. Imagine that maple syrup and vanilla extract had a baby… that’s our nocino.
44 Proof (ABV 22%)
We create products that are a staple of bar shelves at home and in restaurants across the country.
We create products that are a staple of bar shelves at home and in restaurants across the country.
The liquors are crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents for whom the Fernet (Pianta) and Amaro (Gorini) are named.
citrus peel, allspice, vanilla, and cocoa nibs
Rum Walnut Alexander
1 oz. Faccia Brutto Nocino
2 oz. Aged Rum
1 oz. Heavy Cream
.5 oz. Simple Syrup
Add all ingredients in to a shaker shake and strain into a glass and top with grated nutmeg
*SHIPPING NOTICE- If possible, please use a business address for shipping. All shipments require an adult signature which is much more reliable at a place of business.
All orders usually ship within 24-48 hours unless noted otherwise